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LOCATION: Recipes >> Chili >> Verde 01

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CHILI VERDE

1.5 to 2 lbs of chicken or pork
1 onion chopped
17 oz can of tomatillos
7 oz can of diced ortega chiles
3 cloves garlic, chopped
1/2 tsp cumin seed
1/2 tsp mustard seed
1 tsp cilantro(dried leaf)
1 tsp marjoram (dried leaf)
1/2 tsp ground black pepper
1 or 2 jalapeno peppers, chopped
3 TB flour
1 tsp sage
2 TB cooking oil
2-3 cups rice
salt to taste

17 oz can of hominy, optional
17 oz can of chicken broth, optional

Add chopped onion, garlic, cumin, black pepper, mustard seed and
oil in a deep skillet at medium heat and cook covered untilonion
is soft. Stir occasionally to cook evenly. Cut meat into bite size
chunks. Put flour and sage into the bag and shake the meat until
dusted. Add the meat to the skillet and stir occasionally until
the meat is brown(or white for chicken). Chop up tomatillos ans
add to pan.Add ortega chilis, jalapeno peppers, cilantro and marjoram
to pan. Simmer covered under low heat for about an hour or until
meat is tender. Turn off heat and let sit covered until ready to
eat or cool enough to put in the refrigerator. If you prepare this
the day before you use it, it will taste better the next day. Serve
with cooked rice.

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